All Blog Posts Tagged 'dining' (79)

Mobile grilled Caesar salad and crème brûlée truck

Forget the Good Humor truck, there is a grilled Caesar salad and crème brûlée truck coming. Fresh, delicious grilled Caesar salad with your options of plain or adding free-range chicken, shrimp and steak will be offered. The grilled Caesar truck remembers your sweet tooth, something beyond Tastycakes, brilliantly decadent, crème brûlées. My little gourmet heart is pounding!



Read the full story at the Dining Examiner… Continue

Added by Dara Bunjon on March 12, 2010 at 9:07am — 4 Comments


Non-Operator
Keeping up With Multiple Menu Labeling Laws

I am getting pretty frustrated with all of the different menu labeling bills that are being enacted all over the country. As if it’s not confusing enough to have to keep track of which areas in the country are affected, they all have different rules. My head is spinning trying to keep up with all of them. I know that a lot of you out there animatedly oppose menu labeling in general, and I understand that, but since it’s here, and no one can help that now, having one set of rules across the… Continue

Added by Alyson Mar, RD on March 3, 2010 at 11:30pm — 2 Comments


Non-Operator
Restaurants Replacing Home Ec

I can’t stop thinking about the comments that I received after a blog I wrote a few months ago about how menu labeling was not having the desired effect on some restaurants in low income areas. A lot of you brought up some really good points about consumer responsibility and education, but I was really intrigued by the comments that I got about lack of cooking skills and less in-home food preparation.… Continue

Added by Alyson Mar, RD on February 17, 2010 at 6:10pm — 3 Comments

When service leaves a bad taste or disconcerted & dissed

We were at a restaurant which, for obvious reasons will remain anonymous, when what was a terrific experience suddenly went somewhat South.



It seemed like a fabulous dinner - the ambience was lovely, the service at first struck as so smooth, polished and professional that we actually began commenting on it to each other, and the food was excellent.



Even afterwards, we felt it was a great time - just somewhat tainted by what happened with our server.



That being… Continue

Added by susan holaday on February 5, 2010 at 3:22am — 9 Comments


Non-Operator
Marketing health: Food that helps lower blood pressure

Do you ever remember Grandma pinpointing the amount of saturated fat those baby back ribs? Or grandpa refusing to eat something because it had tons of cholesterol? Long gone are the days when people ignored food labels. Today health-consciousness has invaded every nook and cranny of the media, and therefore, the restaurant business. We are bombarded with tips on how to eat better, how to lower this, increase that, and avoid the other… But even though food consumption restrictions have… Continue

Added by Dean Small on January 27, 2010 at 6:43pm — No Comments

Why I Cannot Be a Dining Room Manager

An opening has just come up for a dining room manager just 8 minutes from our place. It has an extensive wine list , nice white tablecloths , people with some money eat there etc..



But I wouldn't even apply for it now whereas one time I might have. You see the hours I would work will double what I am working now. I would be away from seeing my kids , it would interfere with my wife's schedule and the family take home pay would actually drop.



All good reasons I remain a… Continue

Added by Steve Nicolle on January 6, 2010 at 9:00pm — 12 Comments


Non-Operator
Always Keep An Eye On This Customer

Being the hospitality professionals that you all are, I know I’m probably preaching to the converted, however, it’s always helpful to be reminded sometimes of those things that seem less important in the grand scheme of things, yet can have a big impact on your business.



I’m talking about the customer dining alone, the solitary figure in your bar or dining room. This is the customer you need to pay that little bit more attention to. He’s… Continue

Added by Barry Chandler on January 3, 2010 at 9:45pm — 4 Comments

A front row seat at the ‘ballet’: a New Year’s education

Even those of us who’ve been writing about the foodservice industry all our lives often don’t realize what it takes to make the dining experience happen seamlessly, but last night I had the amazing opportunity to have a seat at the table and simply watch as the extraordinary ‘ballet’ of New Year’s Eve took place before my eyes in my neighborhood restaurant, Navy Yard Bistro.



We’re lucky – those of us who live here because not only is it a beautiful, historic and special place to be,… Continue

Added by susan holaday on January 1, 2010 at 7:28am — 3 Comments

What was your most memorable dining experience in 2009?

At the end of the year it is natural to look back at our accomplishments, our joys and our failures. As a devout foodie my mind goes to the best dishes of 2009, or what might I put together as my best meal.

Read the complete story at the Dining Examiner

Added by Dara Bunjon on December 29, 2009 at 2:22pm — No Comments

Call me the poster girl for "cooking at home hazardous to your health"

A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.



While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows… Continue

Added by susan holaday on December 21, 2009 at 2:32pm — 7 Comments

Isn't it up to us how 2010 turns out?

The other day in the course of an interview, a successful restaurateur asked me what I thought would happen in 2010 in terms of the economic climate.



I was, of course, deeply flattered as I am by no means an expert on the economy. In fact, I don't see myself as an expert, period! I am first and foremost, a journalist, who tells people's stories, reports news, and now and then, attempts to analyze trends.



My response was that I was hoping to see improvement by mid-year in… Continue

Added by susan holaday on November 15, 2009 at 7:59am — 3 Comments

$47,221.09 for dinner for six

On October 30, 2009 Roman Abramovich spent over $47,000 on dinner for six at Nello's Restaurant in New York City. So even if you prorate this it is $7,860 per person. Abramovich, a Russian billionaire, knows how to live large, in fact, I think he needs a new friend, me! The most I've ever spent on a dinner was $243.00 for dinner at Daniel's in New York.



For the complete story go to the… Continue

Added by Dara Bunjon on November 8, 2009 at 4:53pm — No Comments


Non-Operator
Not Quite Time for Change

You may or may not have read about the recent study from New York University that showed that menu labeling laws in New York City are not having an effect on the total number of calories ordered in fast food restaurants. The law in NYC has been in effect for over a year now, so it’s fair to assume that most New Yorkers are pretty use to seeing these numbers. But the results of this study show that the numbers aren’t quite having the effects they were hoping for, at least not yet.…



Continue

Added by Alyson Mar, RD on October 14, 2009 at 5:00pm — 13 Comments

I need your vote to win the Baltimore Mobbies for best food blog

I'm not being shy here. Tonight and tomorrow are the end of the competition. My DINING DISH blog has been nominated by the Baltimore Sun as one of the leading foodie blogs and now it is down to the public to vote. This is a close race and every vote counts.



So if you see this tonight, Thursday, October 8th please vote tonight and tomorrow Friday, October 9th up until 5 p.m. when the voting ends. You can vote once a day.



You can vote 1. for best foodie blog and 2. for best… Continue

Added by Dara Bunjon on October 8, 2009 at 5:39pm — No Comments

The two sides of service

You know how you feel when you’re having a great day and you’re on top of the world, and someone makes a comment that stings in some way, hurts, and takes the wind of your sails?



I was thinking about this recently after it happened to me. I was on my way to a dinner I was excited to be attending, and expressed that to a friend. His unenthusiastic tone took the wind out of my sails and left me feeling temporarily hurt and down.



I was, fortunately, able to realize that he… Continue

Added by susan holaday on October 5, 2009 at 4:41am — 3 Comments


Non-Operator
Where’s Your Healthy Listing?

A rise in the number of dieting diners has lead many restaurants to provide them with healthier options. And why wouldn’t they? In an industry where 3 in 4* adults are trying to eat healthier when eating out, and about 60%** of diners reporting that healthfulness affects where they dine, the “healthy menu option” is almost a crucial move depending on your target market. But how do you really put yourself out there and let these calorie counters know the good stuff you have to offer? Try the… Continue

Added by Alyson Mar, RD on September 30, 2009 at 4:45pm — 1 Comment

I need your help, I need you to vote-Dining Dish nominated

A number of you are new to Dining Dish, you know me more as the Dining Examiner. I am a foodie gone awry. I love all things food from preparation to dining, to restaurants to covered dish parties, to what's hot and what's not - please enjoy following my rants, raves, reviews, recipes and reminiscences.



It is an honor to be nominated for best food blog in the Baltimore region for Mobbies award, it is even better if I could win. There are some… Continue

Added by Dara Bunjon on September 28, 2009 at 12:17pm — No Comments

Restaurant nightmares, the unexpected

As in all businesses, one should think of the ‘what if’ this happens what should we do, to be prepared. In the restaurant business the ‘what if’ could mean staff not showing up, someone getting ill in the restaurant, plumbing issues, fire, no water, no electricity, someone choking – these are all realities and many restaurateurs will tell you they have lived through many of these if not all.



Read the complete story at the… Continue

Added by Dara Bunjon on September 27, 2009 at 4:54am — No Comments

Bad table manners can end the deal

When job opportunities are far and few between and closing that deal could be lost over lacking proper dining skills, you might want to consider brushing up your manners. Employers have the pick-of-the-litter nowadays and how you are able to present yourself and interact with others is scrutinized very closely.



Read the whole story at the Dining… Continue

Added by Dara Bunjon on September 11, 2009 at 6:49am — 1 Comment

Night of the chefs at Le Bec Fin

Here comes one of the “back in the days stories.” When I was young, well, when I was younger, single and hanging out in Philadelphia I heard of Le Bec Fin. My friend Lois would talk incessantly about it, the premiere restaurant in the City of Brotherly Love. Over the 40 years, Chef Perrier has run the kitchen he has won accolades left and right, both nationally and internationally.



Read the whole story, see the slide show and watch the video tour at… Continue

Added by Dara Bunjon on September 8, 2009 at 4:25pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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